Grilled Peri Peri Chicken and Potatoes
Juicy, flavourful, Peri Peri Chicken and Potatoes with a smokey, yet balanced Peri Peri marinade take this easy grilling recipe to another level.
Ingredients
- 1.5 lbs Boomer Gold Little Potatoes*, halved
- 1.5 lbs chicken thighs approximately 4-6 medium sized chicken thighs
- 1/4 cup olive oil
- 1-2 medium bird's eye chilies optional
- 4 cloves garlic, minced
- 1 tbsp smoked paprika sweet, mild or hot all work
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp honey
- 1/8-1/4 tsp cayenne pepper optional
Instructions
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Preheat a grill or oven to 400° F.
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In a small bowl mix together marinade (oil, chilies (if using), garlic, smoked paprika, onion powder, salt, oregano, basil, vinegar, honey and cayenne pepper). Place half the marinade (approximately 2-3 tablespoons) in a glass dish or a Ziplock bag and marinade chicken while potatoes start cooking (or overnight if desired).
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Place potatoes in a foil pack with remaining half of marinade and grill or bake for 20 minutes. Flip.
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Remove chicken from marinade and discard the meat marinade. Place chicken skin down on grill or in oven at this 20 minute mark.
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Carefully turn chicken over after 8 minutes and continue to grill or bake chicken and potatoes for 8-10 more minutes (ensuring chicken is cooked to an internal temperature of 165° F). Remove chicken from oven, covering with foil for 5 minutes to allow to rest.
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Remove potatoes from oven and serve with chicken.
Recipe Notes
- or any other Little Potatoes Creamer potatoes